Better chocolate with microbes: Same yeast used in beer, wine and bread

15 julio 2015

For decades, researchers have worked to improve cacao fermentation by controlling the microbes involved. Now, to their surprise, a team of Belgian researchers has discovered that the same species of yeast used in production of beer, bread, and wine works particularly well in chocolate fermentation.img src=»″ height=»1″ width=»1″ alt=»»/